Description
These Sweet Potato Bites are a delightful and easy-to-make appetizer or side dish featuring tender baked sweet potato rounds topped with toasted marshmallows and crunchy pecan halves. The natural sweetness of the potatoes combined with the buttery maple glaze and warm, gooey marshmallows makes for a perfect balance of flavors and textures, ideal for holiday gatherings or cozy family meals.
Ingredients
Sweet Potato Mixture
- 4 medium sweet potatoes, peeled and sliced into 1/4″ thick rounds
- 2 tbsp. melted butter
- 1 tsp. maple syrup
- Kosher salt, to taste
Toppings
- 1 (10-oz.) bag marshmallows
- 1/2 cup pecan halves
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the sweet potato rounds with melted butter and maple syrup until evenly coated. Arrange them in a single even layer on the baking sheet and lightly season with kosher salt.
- Bake Sweet Potatoes: Place the baking sheet in the oven and bake the sweet potatoes for about 20 minutes, flipping them halfway through the baking time to ensure even cooking. They should become tender when pierced with a fork.
- Broil with Marshmallows: Remove the baking sheet from the oven and switch your oven setting to broil. Top each sweet potato round with a marshmallow, then return the baking sheet to the oven. Broil the bites until the marshmallows puff up and turn golden brown—watch carefully to avoid burning.
- Add Pecans and Serve: Immediately after broiling, top each marshmallow with a pecan half to add a crunchy texture. Serve the sweet potato bites warm as a delicious appetizer or side dish.
Notes
- Use fresh sweet potatoes and slice them uniformly for even cooking.
- Watch the marshmallows closely during broiling to prevent burning.
- Substitute maple syrup with honey if desired for a different sweetness profile.
- For a vegan version, use dairy-free butter and vegan marshmallows.
- Toast pecans beforehand to enhance their flavor if preferred.